准备

• 在一个小碗中，将辣椒粉，1汤匙混合。盐和1汤匙。胡椒。将混合物擦在牛s上。在室温下休息两个小时或盖上盖子并冷藏过夜（烹饪前将肉放在室温下）。
• 将架子放在烤箱的中心，然后将烤箱加热至350°F。
• 与此同时,热油在大锅中heat. Add the onions and garlic and cook, stirring occasionally, until very soft and pale gold, 15 to 20 minutes. Transfer the onions to a large heavy-duty roasting pan and spread them in an even layer. Set the brisket fat side up on the onions (it’s okay if the pieces overlap), cover tightly with heavy-duty foil (or a double layer of regular foil), and braise in the oven for 1 hour. As the brisket cooks, it will give off quite a bit of liquid.
• Pour the tomato purée and wine around the brisket and add the thyme sprigs. Cover and continue to braise the meat for 2-1/2 hours.
• 加入胡萝卜和蘑菇，继续炖，覆盖，直到肉是叉子汤斯，大约1小时。
• Transfer the meat to a cutting board and trim the fat. If using a whole brisket or a point half, separate the two layers of meat and trim the fat. With a slotted spoon, move the vegetables to a serving bowl.
• 从锅中掠过多余的脂肪，将2杯果汁过滤，然后用中火在小锅中煮沸。煮至约1杯；酱汁应该丰富而美味。调味，用盐和胡椒粉调味。
• 在您需要的饭菜中切成些牛s牛，并与蔬菜一起食用并减少酱汁。分别包裹剩下的牛s，蔬菜和果汁。剩菜将在冰箱中停留3至4天，或在冰箱中持续2个月。

与土豆煎饼或土豆泥一起食用，并在桌子上提供热芥末，辣根和苹果酱。

使用剩菜牛s和根蔬菜沙拉，，，，牛s和豆辣椒， 或者rigatoni与牛sragù